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Seasonal Recipes

Recipe for Quinoa salad with baby spinach, feta, and scallions

Karoline Boehm Goodnick for The Boston Glob

Serves 4

Good for the nightly supper table or to take to a picnic, this mixture of quinoa, baby spinach, and feta would also be nice as a bed for roast salmon, grilled swordfish, or lamb chops.

1cup quinoa
2cups water
Salt and pepper, to taste
Juice of 1 lemon
3tablespoons olive oil
6cups (about 6 ounces)
baby spinach
1cup (6 ounces) crumbled feta
4scallions, thinly sliced
½English cucumber, halved lengthwise and thinly sliced into half moons

1. In a large dry skillet over medium-high heat, toast the quinoa, stirring constantly, for 5 minutes or until aromatic.

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2. In a saucepan, bring the water and a pinch of salt to a boil. Add the quinoa, lower the heat, and cover the pan. Simmer for 12 to 14 minutes or until the quinoa is tender. Remove from the heat and let the mixture stand for 5 minutes. Transfer to a large bowl.

3. Fluff the quinoa with a fork, transfer to a bowl, and set aside to cool.

4. In a bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil. Pour over the quinoa. Add the spinach, feta, scallions, and cucumber. Toss gently. Taste for seasoning and add more salt and pepper, if you like. Sydney Oland

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